At Gadaleto's Seafood Market, owner and operator Andy Gadaleto knows a quality catch when he sees it. Since 1945, a member of his family has helmed the market, accumulating a wealth of knowledge on swordfish, lobster, clams, and wild salmon, as well as more than 60 years of vendor relations that helps them acquire fresh products. Four generations later, quality seafood is still a passion for the Gadaleto bunch. On top of daily shipments direct from Florida, Alaska, and Maine, Andy or a family member travels to the freight terminal and wholesale fish market in Philadelphia to pick up other fresh seafood, such as scallops, oysters, and crabs, or swap news of the latest tariffs imposed by the merpeople. Beyond buying and selling sustainable seafood, Andy and the staff happily share their favorite recipes with curious customers.
Pete Giannopoulos dropped a corporate sales job in 1994 in pursuit of his long-held dream of opening a brewpub. Although the beer adventure was originally a family-only endeavor, Pete has enlisted the expertise of various brewers over the years—2002 saw the arrival of head brewmaster Brian O’Reilly, who has been crafting the award-winning beers on tap ever since. Despite its beer-centricity, Slyfox Brewery is equally adept at attracting customers with its spread of juicy eats. The wraps, half-pound burgers, and flatbread pizzas that populate the pub’s menu partner with fresh brews more naturally than two baristas performing a tango. Chefs also add ale to dishes such as the beer-battered onion rings and the Dunkel lager cheese sauce that complements hearty pub pretzels.
Caffe Gelato sates appetites with Northern Italian and French- and Mediterranean-inspired fare, house-made gelato, and vino from a 1,500-bottle cellar, all of which has amassed the restaurant an impressive collection of praise and awards from the likes of Delaware Today and Wine Spectator. Meats such as filet mignon and prosciutto-wrapped veal appear alongside a rotating collection of seafood entrees, such as pan-seared scallops, truffle maple-roasted salmon, and local line-caught rockfish. House-made pappardelle and linguine pastas entangle ingredients ranging from littleneck clams to lump crab to chiffonade-cut basil. Twenty-four rotating flavors of gelato are crafted on the restaurant’s premises, delighting tongues with a chocolate-hazelnut blend or scoops of raspberry. Sommeliers strap on their headlamps and crampons to belay into the caverns of the restaurant’s opulent wine cellar, where more than 100 varietals nestle in bottles.
Half-moon booths welcome companionable groups among sunny yellow-and-red-orange walls in the dining room, and the gleam of a granite bar inspires tipplers to toast the memory of loyal pet rocks.
The 18-hole golf course at Cavaliers Country Club showcases a challenging mix of open and forest-lined fairways, grueling doglegs, and tricky shots over water. Players vie for the par of 71 by wielding accuracy with the driver into tight lies, avoiding green-side bunkers with the irons, and calibrating their putting strokes on the slick-rolling greens?or they can ignore these obstacles and make a bid for the theoretical never-ending round. Regardless of skill level, head pro Ethan M. Pauxtis helps golfers improve by offering individual lessons and by stocking a pro shop with gear from top-industry brands such as Titleist, Callaway, and Foot Joy.
Neither Henry nor Carol Huffman, the founders of Cheese Chalet, had any idea that their future careers would be in gourmet dairy products when they first married. Henry was teaching Spanish at the University of Delaware when their local cheese shop closed down in 1976. Though the two began joking about opening their own shop, jokes soon turned to discussion, discussion turned to planning, planning turned to knock-knock jokes, and within a few months, the pair officially opened their first shop. Today, with Henry and Carol still at the helm, their staff of seven seasoned employees prepares fresh deli-style takeout meals and catering trays as they maintain the store’s stock of bulk and prepackaged cheeses from around the world.
Dan Butler is a master of reinvention. Piccolina Toscana is his latest restaurant venture stationed in Trolley Square, home to beloved Italian eateries dating back 20 years. Inside an open dessert kitchen, Dan and his staff craft rich Italian specialties including biscotti, tiramisu, and spiced panna cotta with maple-syrup foam; in the regular kitchen, they prepare a rotating menu of artisanal cheeses, seasonal pasta dishes, and housemade and imported salumi. These delectable wares have proven popular and earned praise from local publications, including the News Journal and kisses on the cheek from area grandmothers.